Quote:
Originally Posted by Smokin Gator
Marinating sure does help... but I think injecting works even better. The best I ever had was a mixture of 1 gallon garlic butter and one gallon Texas Pete hot sauce. That hog won the Whole Hog "Best of the Best" Invitational at the 2008 National BBQ festival in Douglas GA.
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Under the right circumstances I think injecting is great, just so long as it's not the jars of premade injection marinade (Cajun Injector brand for example) being used. Every one of those I tried, it always seemed to create a funky texture in the meat and a very off flavor after the cooked meat has been refigerated overnight.
